Isaac brought this recipe home from school in his Spanish workbook with the idea I could "fix" it so it would be allergy free. Sure enough, a few tweaks (and the addition of a layer of strawberry) and we were good to go.
Crust:
1 box Enjoy Life Graham cookies or Sugar cookies (gluten free or regular graham cracker would be fine too)
3 T melted coconut oil
1/8 c sugar
Press into lightly oiled pie pan. Bake at 325 degrees for 10-15 min or until edges begin to lightly brown. Cool completely.
1 lb frozen chopped mangos, thawed
1 c chopped strawberries
1 can cream of coconut (find it near drink mixes such as margarita mix, etc.)
1/2 c warm water plus 3T
2 envelopes unflavored gelatin plus 1/2 envelope
Strawberry layer:
Dissolve 1/2 envelope gelatin in 3T warm water. Blend 4T cream of coconut with strawberries until smooth. Add gelatin mixture. Blend until throughly mixed. Pour into pie shell. Chill til firm (about 2 hours).
Mango layer:
Dissolve 2 envelopes gelatin in 1/2 warm water. Combine remaining cream of coconut and mangos in blender and blend til smooth. Add gelatin mixture and throughly combine. Pour over strawberry layer. Chill til firm (about 4 hours or overnight).
Serve with cool whip or whipped coconut cream if desired.
This recipe is gluten free, hence I am gone a try this soon. The name suggests that it is delicious and will serve as the perfect desert for the dinner.
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